Video není dostupné.
Omlouváme se.
How To Make Fermented Mayonnaise At Home! • Better Than Store-Bought • So Tasty AND Good for You
Vložit
- čas přidán 27. 07. 2024
- Did you know fermented mayonnaise has probiotic benefits due to the fermentation process, which can enhance its flavor and nutritional profile?
Additionally, fermentation may increase its shelf life and improve digestibility. Once you try making it at home, you'll know what the rave is all about... Nothing better than fermented homemade mayo! It takes about 5 minutes to whip up and you can enjoy it whenever you want, need or crave some yummy mayo! 😋
The color of my mayonnaise tends towards green because of the avocado oil that I am using. Also the weather was sunny and cloudy and so the change in color of this video is due to the clouds floating by ⛅️ just in case you're wondering 😁
🅸🅽🅶🆁🅴🅳🅸🅴🅽🆃🆂
• 2 egg yolks
• 1 cup extra virgin avocado oil
• ½ cup grapeseed oil
• 2 cloves garlic
• ½ tsp pink Himalayan salt (or pickling, or untreated sea salt)
• Juice from ½ lemon
• 2 Tbsp fermented liquid (from pickles, sauerkraut, apple cider vinegar with mother etc)
After well blended, put a lid (without tightening it for some air flow) and let itvsit on the countertop for 1 or 2 days to start the fermentation process. Then keep refrigerated for up to 8 weeks. Let me know how you enjoy eating homemade mayo!!!
======================
𝐌𝐘 𝐆𝐄𝐀𝐑 𝐚𝐧𝐝 𝐒𝐔𝐏𝐏𝐋𝐈𝐄𝐒
======================
BRAUN STAINLESS STEEL HAND BLENDER: amzn.to/4bPv4et
AVOCADO OIL, COLD PRESSED: amzn.to/3RuRJES
HIMALAYAN PINK SALT: amzn.to/4c4hrsb
🍀RECOMMENDED READING:
❯ Nourishing Traditions:
amzn.to/3W2zIAA
❯ Ball Complete Book of Home Preserving:
amzn.to/4bq1yLi
❯ The Essential Life (essential oils guidebook):
amzn.to/3zqHbRa
❯ Maria Treben's Health from God's Garden:
amzn.to/4cJdNUz
❯ Prescription for Nutritional Healing:
amzn.to/3XQ0VYe
Lighting: amzn.to/3RT4cCH
Wireless Lavalier Microphone: amzn.to/4ctfOVf
I use Epidemic Sound, sign up for a 7-day free trial here: share.epidemicsound.com/05cvoj
NO-KNEAD BREAD: • NO KNEAD HOMEMADE BREA...
Fermented KIMCHI: • How to Make KIMCHI fro...
SAUERKRAUT: • Homemade Sauerkraut | ...
MISO SOUP with FERMENTED Miso Paste: • MISO SOUP RECIPE | Mis...
FERMENTS Playlist: • Fermented Foods
BEST CHICKEN CASSEROLE: • Chicken Casserole Reci...
⏰𝙏𝙞𝙢𝙚𝙨𝙩𝙖𝙢𝙥𝙨 ⏰
0:00 - How to Make Fermented Mayonnaise
0:45 - Fermented mayonnaise recipe: Ingredients for Fermented Homemade Mayo
2:20 - Adding Ferments to Mayo
2:35 - What Oils to Use in Homemade Mayonnaise
3:20 - How to Make Mayonnaise with Hand-Blender
4:00 - Health Benefits of Lacto-Fermentation
7:05 - Egg salad with Homemade Mayo
7:40 - How Long Does Fermented Mayo Last?
7:55 - Outro
Connect with me on Social Media:
/ thecozycookhouse
/ the.cozy.cookhouse
/ @thecozycookhouse
🔴 Pinterest: pin.it/5W1605Cum
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I will receive a small commission at no extra cost to you. All links are to products I actually use or recommend. Thank you in advance for your support! ♡ 𝑩𝒆𝒂𝒕𝒓𝒊𝒄𝒆
#TheCozyCookhouse #cooking #fermenting #guthealth
Many thanks for sharing and I so happy to learn this recipe! All the best.
I am so glad you find this recipe helpful. Thanks for stopping by and enjoy 😊
I was sceptical at first but after searching I find that both eggs and oil can be fermented. Very interesting!
I know it sounds strange, but it's so tasty and this way healthy too 😋 😄
Thank you for teaching me how to make it 😊👍
I hope you give it a try, and let me know how it turns out! 👍
Do you cover the mayo for the two days it is on the counter? I get fruit flies so I am going to use a coffee filter and a rubber band. Will that be okay? I only have one air lock that I'm using for my first batch of pickled veggies. I don't know how they are turning out yet but I can't wait to find out. I'm going to taste test them in the morning. I used a 3% salt brine so maybe should I use less salt?
I would definitely cover up with coffee filter, or a breathable cloth, so fruit flies won't go in. I made this particular jar when it was still pretty cold outside, so there weren't any fruit flies yet. Also, for the brine, make sure you use something that is of an actual ferment. So, something with live bacteria in it, which will kick off the start of the mayo fermentation process. Without a fermented brine, I would be worried about the mayonnaise and would not leave it out on the countertop, unless it has fermented brine added to it, which is what preserves it from going bad. Hope this helps.
I've been making my own may for years, but will have to try this version. What if I don't have any fermented liquid? Does any pickle juice work?
It's very important to use any fermented liquid to help preserve this egg based mayo, otherwise it will spoil quickly and it becomes dangerous for health.
I recommend any kind of ferment, including sauerkraut, naturally pickled cucumbers (not the vinegar type, in its own brine/ferment), and even kombucha vinegar or apple cider vinegar (with their mothers).
So anything with a live culture in it to help preserve this mayo and continue its fermentation process and flavor development.
How does it get fermented?
By adding the active bacteria, leaving the jar outside at room temperature and that's how the good bacteria multiplies. It's the same with absolutely anything you ferment, especially when you have a natural ferment started already, in our case the pickled juice.
If it didn't go under the fermentation process the mayo would start to smell bad and turn mouldy.
Wonder if adding coconut oil to the avocado will work?
Yes that will also work actually!! 👍
Will any pickle juice work, like from store bought dills?
no. Only juice from fermented vegetables.
@@joellenlevitre2590 Thank you. I haven't got any but am planning to ferment some garlic. That might work well.
Let us know how it is!
What does 'not treated' mean in regards to the salt?
Salt that's been sprayed with potassium iodate, dextrose and anti-caking agents.. for example, iodized salt and regular table salt. These are treated with additives which will not allow the fermentation process to start at all. The food will simply rot.
?What instead of dijon mustard as i dont like that flavor ..:)??:)
Just regular mustard then.
Mine didnt thicken up its very liquidy... any suggestions 🤔
Yes. You can try to fix it by adding another egg yolk and a tsp mustard, and blend again. That usually does the trick.
Thank YOU!❤
@laurahicks6498 you're so welcome! Did it work?
@@TheCozyCookhouse Yes! It worked! wondering if I should use less oil next time.
Oh that's awesome 💖 yes, you could try using less oil next time initially.. then increase it by a thin drizzle to whatever amount you want with the blender still going. 😉
The grapeseed oil is a no no, bad for you. Maybe find an alternative for that? Would Olive Oil with Avocado Oil be ok? I know you said the olive oil Is a little over powering but maybe not if you use the amount you did with the grapeseed. Stay away from seed oils.
I read a lot about seed oils.. the grapeseed one is controversial. Some say it's healthy, others no. For us it's healthy. You could just use all avocado oil or add whatever oil of choice, of course.
i use grapeseed oil all the time You watch what site or who said it was bad. Our doctor who went alternatively told my husband to take grapeseed oil. Cooking on high heat with it is not good. Have it fresh
I agree and have been using it for many years too because it is healthy 😁
Looks like it might be a tasty recipe, but putting a little pickle juice in it does not make it "fermented".
Of course it does.. it's a natural ferment juice I'm using. So you add the live bacteria to start the fermentation process. :)
It's pickle brine (salt ferment) it's not vinegar.
That's right. Pickle brine made from salt and fresh vegetables starts the lacto-fermentation process which is what keeps vegetables from going bad, and if we use that same brine in other preparations, we transfer the fermenting live bacteria there boosting the new ferment to a quick start off.. and quick is important here because we deal with eggs. 😊